Sunrise Blueberry & Lemon-Chiffon Parfait - 2 lbs.

Sunrise Blueberry & Lemon-Chiffon Parfait - 2 lbs.

InHarvest Products Used

Ingredients:

Yield: 48 servings

  • 3 pts. whole milk 
  • 2 lbs. InHarvest Sunrise Blend with Quinoa Flakes®
  • 3 c. InHarvest Puffed Brown Rice
  • 1½ c. InHarvest Puffed Wild Rice
  • 1½ c. roughly chopped walnuts
  • 3 c. graham-cracker crumbs
  • 1 T. kosher salt
  • ¼ c. brown-rice syrup
  • 6 qts. sweetened vanilla Greek yogurt
  • 2 c. lemon juice
  • ½ c. lemon zest
  • 12 c. blueberries

Directions:

  1. In a large pot on the stovetop, bring the milk to a simmer.
  2. To InHarvest Sunrise Blend with Quinoa Flakes in a mixing bowl, pour the hot milk over. Cover the bowl and let soak for 20 minutes. Reserve chilled.
  3. In a separate mixing bowl place InHarvest Puffed Brown Rice, InHarvest Puffed Wild Rice, the walnuts, graham-cracker crumbs, salt and syrup. Mix the ingredients to completely coat with the syrup.
  4. On sheet pans lined with parchment paper or silicone mat, spread the rice mixture. Place in a 350°F oven for 7 minutes. Remove the sheet pans from the oven and let cool completely.
  5. Break the baked puffed-rice sheet into ½” pieces. Set aside.
  6. In a separate bowl, mix the yogurt with the lemon juice and zest until well blended.
  7. To assemble parfaits, place ¼ c. Sunrise Blend in the bottom of each of 12 8-oz. clear containers. Top the Sunrise Blend in each with ¼ c. blueberries, then ½ c. yogurt. Finish each parfait with ⅛ c. puffed-rice pieces.

Nutrition Facts
Per serving: 301 cal., 16 g pro., 45 g carb., 3 g fiber, 17 g fat (3 g sat. fat), 17 mg chol., 205 mg sod., 22 g sugar